Cinnamon Rolls

What THACKERAY blog is complete without mom and dad's cinnamon roll recipe? I made these for Douglas' birthday and snapped a few pics. I know you want to make them now... they are calling your name. They are delicious.

Cinnamon Rolls
Printable Version

1 1/2 c. milk
2 T yeast
1/2 c. sugar
1/2 c. warm water
up to 7 c. flour (just enough to make soft dough... I used approx 6 1/2cups)
2 1/2 t. salt
1/2 c. oil
3 eggs
1/2 c. potato flakes (opt.)

Add all ingredients except flour. Stir in 3-4 c. flour. Stir in the rest of the flour and keep dough really soft. The secret to good rolls is to keep the dough as soft as possible while still being able to knead it. Let rest for 10 minutes. Knead for 10 minutes more. Let raise in a warm place until double. Punch down, let raise for 30 more minutes. Roll out on floured board, thick dough. Spread softened butter, brown sugar, sprinkle cinnamon and sprinkle white sugar. Roll, cut into 12-16 rolls. Let rise. Bake at 400 for 10-12 minutes or until done. Makes delicious dinner rolls, too.

Frosting: Powdered sugar, 3T margin, 1 t. vanilla and milk. Mix until the right consistency.

                                                                          Orange Rolls

Using same dough roll out and spread with soft butter.  Sprinkle on white sugar with grated orange peel.

Bake.  Frost as usual.

Breakfast Burriots

I found this recipe not too long ago and I make excuses to eat these multiple times a week. Breakfast, Lunch, Dinner. It doesn't matter, they are great any time of day. Try one and you'll never eat a breakfast burrito w/o roasted tomatoes again! Delicious.

 Breakfast Burritos

1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper

4 large whole wheat tortillas
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes

grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices

Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. This step is a MUST! It makes the burrito superior to any other :) They will look like this when they are done:

While these are cooking, scramble the eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.

Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter (I don't use butter, just heat), for just a few moments on each side. Put the warm and toasted tortilla on a plate, then lay the spinach down the middle. Spoon on some of your roasted tomatoes and onions, scrambled eggs, top with cheese and avocado.

I fold mine up like a taco b/c I don't' think their is a burrito shell big enough to contain it all. If you can roll it like a burrito, do so. If not, get a fork and enjoy what falls out after your breakfast burrito/taco is eaten.

Ultimate Chicken Fingers

I know this recipe is on the back of the Bisquick box but just in case you didn't know how wonderful they are...

Ultimate Chicken Fingers

3 boneless skinless chicken breasts (about 1 lb), cut crosswise into 1/2-inch strips

2/3 cup Original Bisquick

1/2 cup grated Parmesan cheese

1/2 tsp salt or garlic salt

1/2 tsp paprika

1 egg, slightly beaten

3 Tbsp butter or margarine, melted

 HEAT oven to 450 degrees. Line cookie sheet with foil; spray with cooking spray. in 1-gallon resealable plastic bag, mix Bisquick, cheese, salt and paprika.

DIP half of the chicken strips into egg; place in bag. seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

BAKE 12-14 min, turning halfway through bake time, until no longer pink in center.

My notes: I don't bag it, I bowl it... I like to pack the breading on the chicken. I don't drizzle butter, I just spray cooking spray on the chicken... works the same and it stays on the chicken... the butter just drizzles off the chicken.

Parmesan Chicken

I made this the other day and I thought it was easy and super yummy. I made some alterations though! They want you to put salad on top, but I wanted it more un-healthy and just better, so after I cooked it I put it in a pan, covered it in spaghetti sauce and sprinkled it with mozarella until it melted! Than of course put it over some pasta. I recommend it unless you want your chicken to be more crisp, the sauce will sog it up.

Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt (used regular)
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil (used canola)

---- The rest is a receipe for the salad that can go on top, I did not do this but the judging from the reviews they really liked it.

1/4 cup freshly squeezed lemon juice (2 lemons)1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Salad greens for 6, washed and spun dry

Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.*
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.** Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

* I double dipped the chicken in all of it so that the crust would be thicker and crispier
**I didn't pound my chicken thin enough, so once it was cooked to how I wanted it I put it in the oven so it wouldn't turn black

Simply Delicious Strawberry Cake

 

Another one of my Paula Deen favorites! These yummies just scream summertime!!

Simply Delicious Strawberry Cake

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin 

4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar

Freshly sliced strawberries, for garnish, optional 

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake.Garnish with sliced fresh strawberries, if desired.

Wedding Cookies

I didn't make these for a wedding :) This cookie is the last one that I put on our Christmas plates. They are buttery, powdery and melt in your mouth. Delicious.

Wedding Cookies 
Printable Version

1c butter, softened
1/2c powdered sugar
1t vanilla
2 1/4c flour
3/4c finely chopped nuts
1/4t salt
powdered sugar (to roll cookies in)


Heat oven to 400.

Mix butter, 1/2 cup powdered sugar and vanilla in a large bowl. (I used my Bosch) Stir in flour, nuts and salt until dough holds together.

Shape dough into 1" balls. Place about 1" apart on ungreased cookie sheet.

Bake 10-12 minutes until set, but no brown. Remove from cookie sheet. Cool slightly on wire rack.

Roll warm cookies in powdered sugar. Cool on wire rack. Roll in powdered sugar again.

Dreamy Chocolate Mousse Cake

Dreamy Chocolate Mousse Cake
Updated 11/2020 - changes to the recipe to make it easier

2 boxes chocolate cake mix - baked as directed OR Chocolate Cake recipe below

Dreamy Chocolate Mousse
Chocolate Fudge Frosting
Garnish: grated chocolate, chocolate curls

Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.

Chocolate Cake Recip
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 large eggs

Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.

Mousse (Makes about 4½ cups)
1 envelope unflavored gelatin
3 tablespoons cold water
¼ cup boiling water
1 cup sugar Powdered Sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.

In a small bowl, combine sugar and cocoa powder.

In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.

Chocolate Fudge Frosting (Makes about 3 cups)
1 cup sugar
1 cup heavy whipping cream
5 (1-ounce) squares unsweetened chocolate
10 tablespoons butter
1 cup confectioner's sugar

In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.


Note: When making cake from a box follow box instructions to make all 4 9inch cakes. Slice all 4 in half. I pick the best 6 layers for my cake and toss the lesser desirable 2 layers.